Best Pineapple Frosting Recipes

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PINEAPPLE CREAM CHEESE FROSTING



Pineapple Cream Cheese Frosting image

This frosting goes great on lemon cake, 7-up® cake, or lemon cookies.

Provided by Janelle Williams Hawthorne

Categories     Desserts     Frostings and Icings     Cream Cheese

Time 5m

Yield 32

Number Of Ingredients 4

½ cup butter, room temperature
1 (8 ounce) package cream cheese, room temperature
4 tablespoons pineapple juice
4 cups sifted confectioners' sugar

Steps:

  • Cream the butter and cream cheese together with an electric mixer in a large bowl until light and fluffy. Add the pineapple juice and continue beating until absorbed into the mixture. Beat the confectioners' sugar into the mixture a little at a time until completely integrated.

Nutrition Facts : Calories 111.9 calories, Carbohydrate 16.1 g, Cholesterol 15.3 mg, Fat 5.3 g, Protein 0.6 g, SaturatedFat 3.4 g, Sodium 41.3 mg, Sugar 15.6 g

MANDARIN ORANGE CAKE WITH PINEAPPLE FROSTING



Mandarin Orange Cake with Pineapple Frosting image

My aunt made this for Easter, and everyone loved it...no leftovers:(It is very simple and makes a nice presentation. I am not a big fan of mandarin oranges, but this cake is divine. I chop up the oranges just because I don't like big hunks of oranges, but you can leave them whole if you wish. A must try!! Baking time is approximate.

Provided by Manda

Categories     Dessert

Time 55m

Yield 1 nine x thirteen inch cake, 12 serving(s)

Number Of Ingredients 8

1 box yellow cake mix
4 eggs
1/2 cup oil
1 (11 ounce) can mandarin oranges, with juice (I coarsely chop, but they may be left whole)
1 cup coarsley chopped pecans
1 (12 ounce) container Cool Whip, thawed
1 (3 1/2 ounce) package instant vanilla pudding
1 (20 ounce) can crushed pineapple, drained well

Steps:

  • Spray 9x13-inch baking pan with cooking spray.
  • Beat together all cake ingredients for 4 minutes.
  • Bake cake according to time on box.
  • Let cool completely.
  • Mix together all frosting ingredients.
  • Spread on cooled cake and refrigerate until serving.

Nutrition Facts : Calories 518.7, Fat 29.7, SaturatedFat 9.2, Cholesterol 71.4, Sodium 433.9, Carbohydrate 60.4, Fiber 2.2, Sugar 43, Protein 5.6

BANANA-PINEAPPLE LAYER CAKE WITH CREAM CHEESE FROSTING



Banana-Pineapple Layer Cake with Cream Cheese Frosting image

Provided by Carol Hill

Categories     Fruit     Dessert     Bake     Cream Cheese     Banana     Pineapple     Pecan     Summer     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 10 to 12 servings

Number Of Ingredients 18

Cake
3 cups all purpose flour
2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 cup vegetable oil
3 large eggs
1 1/2 teaspoons vanilla extract
2 cups chopped bananas (from about 3 bananas)
1 cup chopped pecans
1 8-ounce can crushed pineapple with juice
Frosting
2 8-ounce packages cream cheese, room temperature
1 cup (2 sticks) unsalted butter, room temperature
3 cups powdered sugar
2 teaspoons vanilla extract
1/2 cup chopped toasted pecans

Steps:

  • For cake:
  • Preheat oven to 350°F. Butter and flour two 9-inch round cake pans with 2-inch-high sides. Whisk first 5 ingredients in large bowl to blend. Whisk in oil, eggs, and vanilla. Stir in bananas, pecans, and pineapple. Divide batter equally between prepared pans. Bake cakes until tester inserted into center comes out clean, about 30 minutes. Cool cakes in pans on racks 10 minutes. Run knife around cake sides and turn out onto rack to cool completely.
  • For frosting:
  • Using electric mixer, beat cream cheese and butter in large bowl to blend. Beat in sugar and vanilla. Place 1 cake layer on plate. Spread 1 1/2 cups frosting over. Top with second cake layer. Spread remaining frosting over top and sides of cake. Sprinkle toasted pecans in border around top edge of cake. (Can be made 1 day ahead. Cover; chill. Let stand at room temperature before serving.)

DAVID'S FAVORITE CARROT CAKE WITH PINEAPPLE CREAM CHEESE FROSTING



David's Favorite Carrot Cake with Pineapple Cream Cheese Frosting image

Provided by Nancy Fuller

Categories     dessert

Time 2h

Yield 8 servings

Number Of Ingredients 18

2 tablespoons butter
1 1/2 cups granulated sugar
1 cup canola oil
1 cup light brown sugar
4 large eggs, lightly beaten
3 cups unbleached all-purpose flour
1 1/2 cups shredded carrots
1 1/2 cups shredded coconut
1 cup chopped walnuts, plus more for garnish
3 tablespoons ground cinnamon
1 tablespoon almond extract
1 tablespoon baking powder
1/2 teaspoon salt
One 15-ounce can pineapple rings, drained (reserve the liquid for the frosting) and chopped into 1/2-inch pieces
8 ounces cream cheese, at room temperature
3 cups confectioners' sugar
4 tablespoons unsalted butter, at room temperature
1/4 cup reserved pineapple juice from the canned pineapple

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Grease two 9-inch cake pans with the butter.
  • In a large bowl, add the granulated sugar, oil, brown sugar and eggs and mix together. Add the flour, carrots, coconut, walnuts, cinnamon, almond extract, baking powder, salt and pineapple and fold the ingredients together.
  • Pour the batter into the prepared pans and place the pans on a baking sheet. Bake until a toothpick inserted into the centers comes out clean, about 40 minutes. Place the cakes on a cooling rack until completely cooled, about an hour.
  • For the frosting: Meanwhile, in a stand mixer fitted with a paddle attachment, add the cream cheese, confectioners' sugar, butter and pineapple juice. Mix until smooth and incorporated.
  • To frost the cake: Carefully remove the cooled cakes from the pans. Using an offset spatula, place a dollop of the frosting on the cake stand and spread to create a sticky base. Place one layer on the frosting on the cake stand. Thickly frost the entire top of the cake and place the other layer atop the now frosted one. Beginning with the top of the new layer, frost generously. Place a large dollop of frosting on the side of the cake and spin the cake to evenly frost the sides. Garnish with the remaining walnuts.

PINEAPPLE PECAN CAKE WITH CREAM CHEESE FROSTING RECIPE - (4/5)



Pineapple Pecan Cake with Cream Cheese Frosting Recipe - (4/5) image

Provided by mytastytreasures

Number Of Ingredients 12

CAKE:
2 cups flour
2 cups sugar
2 teaspoons baking soda
2 eggs
1 (20-ounce) can crushed pineapple with juice
1 cup chopped pecans, optional
ICING:
1 stick butter, softened
1 (8-ounce) package cream cheese softened
2 cups confectioners sugar
1 tablespoon vanilla

Steps:

  • CAKE: Mix flour, sugar, and baking soda in a large bowl. Add in the eggs, pineapple along with its juice, and the pecans, if using. Stir just until moistened. Pour into a buttered 9x13-inch baking pan. Bake in a preheated 350°F oven for about 35 minutes or until toothpick comes out clean. Cool completely. ICING: Combine cream cheese, butter, confectioners sugar, and vanilla. Beat until smooth. Frost cake using all the frosting.

VANILLA/PINEAPPLE COOL WHIP FROSTING



Vanilla/Pineapple Cool Whip Frosting image

Provided by My Food and Family

Categories     Recipes

Number Of Ingredients 3

1 packages vanilla instant pudding
1 cans pineapples
16 ounces cool whip

Steps:

  • In a large bowl, mix vanilla instant pudding and crushed pineapples, with juice, until mixed well. Fold in Cool Whip.
  • Frost cake and refrigerate at least 1 hour.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

MISS BROWN'S PINEAPPLE CARROT CAKE WITH CREAM CHEESE FROSTING



Miss Brown's Pineapple Carrot Cake with Cream Cheese Frosting image

Provided by Kardea Brown

Categories     dessert

Time 2h15m

Yield 6 to 8 servings

Number Of Ingredients 21

2 1/2 cups all-purpose flour
2 teaspoons ground cinnamon
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 teaspoon ground ginger
1/4 teaspoon allspice
1 cup vegetable oil
1 cup crushed canned pineapple
1 cup packed light brown sugar
1/2 cup granulated sugar
2 teaspoons vanilla extract
3 large eggs
3 cups grated carrots (preferably grated by hand)
1 cup golden raisins
3/4 cup chopped or whole walnuts
1 cup (2 sticks) unsalted butter, at room temperature
12 ounces cream cheese, at room temperature
1 teaspoon vanilla extract
5 cups confectioners' sugar
1 cup walnuts

Steps:

  • For the carrot cake: Preheat the oven to 350 degrees F. Grease two 9- by 13-inch rimmed baking sheets and line each baking sheet with parchment paper (see Cook's Note).
  • Whisk together the flour, cinnamon, baking soda, baking powder, salt, ginger and allspice in a large bowl. In a separate large bowl, whisk together the oil, pineapple, brown sugar, granulated sugar and vanilla. Beat in the eggs one at a time until well combined. Mix the dry ingredients into the wet ingredients until the batter is smooth. Set aside 2 tablespoons of the grated carrots for garnish and fold in the remaining carrots, raisins and walnuts into the cake batter.
  • Divide the batter between the prepared baking sheets. Bake until a toothpick inserted into the center of each cake comes out clean, 35 to 40 minutes. Let cool for 30 minutes, then transfer to cooling racks, taking the parchment off the base of each cake as you go. Allow the cakes cool completely before frosting.
  • For the cream cheese frosting: While the cake is baking, chill the bowl and paddle attachment for your stand mixer. Once the cake is cooled, beat together the cream cheese and butter until very smooth in the bowl of a stand mixer. Add the vanilla, then slowly add the confectioners' sugar, about 1 cup at a time. The consistency should be fairly thick yet easy to spread. If it becomes too loose, add more powdered sugar (a little at a time).
  • Transfer the frosting into a piping bag or a resealable plastic bag. Pipe the frosting evenly over the top of one of the cake layers. Top with the other cake layer. (If you have the time, pop the cake into the freezer here for a few minutes to make it easier to cut). Carefully cut the layered cake into 2-inch squares, so that you have individual, square, naked cakes. Pipe a little more frosting on top and decorate with the reserved grated carrots and walnuts.

COCONUT-PINEAPPLE CAKE WITH CREAM CHEESE FROSTING



Coconut-Pineapple Cake With Cream Cheese Frosting image

This recipe was submitted to a Southern Living recipe contest and won Dessert of the Year. It graces the cover of the 20th anniversary edition of the SL Annual Recipes Cookbook. It's a beautiful and delicious cake. We made it for Easter last year, and the family prounounced that it will be our traditional Easter cake from that moment on. Southern U.S. region, of course.

Provided by PanNan

Categories     Dessert

Time 1h15m

Yield 1 3layer 9inch cake

Number Of Ingredients 16

1 (15 1/4 ounce) can crushed pineapple in juice, undrained, divided use
1 1/2 cups butter, softened
3 cups sugar
5 eggs
1/2 cup carbonated lemon-lime beverage
3 cups cake flour, sifted
1 teaspoon lemon extract
1 teaspoon vanilla extract
6 ounces shredded coconut (for coating sides of cake)
2 cups sugar
1/4 cup cornstarch
1 cup water
1/2 cup butter, softened
3 ounces cream cheese, softened
1 lb powdered sugar, sifted
1 teaspoon vanilla extract

Steps:

  • Grease three 9" round cake pans, and line bottoms with parchment paper.
  • Drain pineapple, reserving 3/4 cup juice.
  • Remove 1/4 cup of the juice for the Cream Cheese Frosting.
  • Reserve the pineapple for the Pineapple Filling.
  • Beat butter at medium speed with a mixer until creamy; gradually add sugar, beating well.
  • Add eggs, one at a time, beating until blended after each addition.
  • Combine 1/2 cup reserved pineapple juice and 7-Up.
  • Add flour to butter mixture alternately with juice mixture, beginning and ending with flour.
  • Beat at low speed until blended after each addition.
  • Stir in extracts.
  • Pour 1/3 of batter into each of the prepared cake pans.
  • Bake at 350 for 25- 30 minutes or until a wooden pick inserted in center comes out clean.
  • Remove from pans immediately; cool on wire racks.
  • Meanwhile make Pineapple Filling.
  • Stir together sugar and cornstarch in a saucepan.
  • Stir in pineapple and water.
  • Cook over low heat, stirring occasionally, 15 minutes or until very thick.
  • Cool.
  • When cake is cool, make Cream Cheese Frosting.
  • Beat butter and cream cheese at medium speed with an electric mixer until blended.
  • Gradually add powdered sugar, vanilla, and enough pineapple juice to make frosting a good spreading consistency, mixing well.
  • When cake has cooled, stack cake layers, spreading 3/4 cup Pineapple Filling between each layer, and spreading remaining filling on top of cake, spreading to within 1/2" of edges.
  • Spread Cream Cheese Frosting on sides of cake, and pipe a border around the top 1/2" edge, or just spread some of the frosting around the edge.
  • Sprinkle coconut on sides and border, coating the Cream Cheese Frosting.

CARROT & PINEAPPLE BUNDT CAKE WITH CREAM CHEESE FROSTING



Carrot & Pineapple Bundt Cake With Cream Cheese Frosting image

My SIL wanted a carrot cake for her birthday. I am not keen on layered cakes. They are too much of a pain to make. Bundt cakes have the less hassle and pretty presentation factor. My first attempt was in a more complex designed bundt pan and it was a flop! Use a simple design bundt pan, make sure to grease it up really well, and flour it.

Provided by Aussie-In-California

Categories     Dessert

Time 1h40m

Yield 1 Cake, 16 serving(s)

Number Of Ingredients 19

3 cups flour
1 cup sugar
1 cup brown sugar
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon baking powder
1 1/2 teaspoons cinnamon
1 (8 ounce) can crushed pineapple in juice
2 cups carrots, grated
3 eggs, room temperature beaten
1 1/2 cups vegetable oil
2 teaspoons pure vanilla extract
1 1/2 cups pecans, chopped
4 1/2 cups confectioners' sugar
8 ounces cream cheese, at room temperature
1/4 cup butter
2 teaspoons milk
2 tablespoons pure vanilla extract
1/4 cup pecans, chopped

Steps:

  • CAKE: Grease and lightly flour bundt pan.
  • In a large bowl mix together flour, sugars, cinnamon, baking powder, baking soda, and salt.
  • Drain crushed pineapple reserve the drained juice.
  • In medium sized bowl separate bowl mix the pineapple juice, eggs, vegetable oil, vanilla and mix well.
  • Add wet ingredients into the dry ingredients. Mix for 3 minutes or until well incorporated.
  • Stir in carrots, crushed pineapple and chopped pecans.
  • Pour into pan and Bake at 325°F for 1 1/4 hours (check after one hour with a toothpick and remove cake when the pick comes out dry).
  • Let the cake cool for 20 mins in the pan and then turn out onto cooling rack. Do not frost till completely cool.
  • ICING/FROSTING: Mix sugar, cream cheese, butter, milk and vanilla. Fold in chopped pecans and spread onto cool cake.

CARROT CAKE WITH PINEAPPLE CREAM CHEESE FROSTING



Carrot Cake with Pineapple Cream Cheese Frosting image

This rich, moist cake has all the flavor, without all the fat and calories. Because it is so full of carrots, pineapple, and nuts it is similar to a fruit bread. For the best flavor, bake the cake one day ahead.

Provided by Meghan Miller

Categories     Desserts     Fruit Dessert Recipes     Pineapple Dessert Recipes

Time 10h5m

Yield 16

Number Of Ingredients 19

cooking spray
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
½ teaspoon salt
2 eggs
1 ½ cups white sugar
¾ cup buttermilk
¾ cup unsweetened applesauce
2 tablespoons vegetable oil
2 teaspoons vanilla extract
2 ½ cups grated carrots
1 ½ cups chopped pecans
1 (8 ounce) can crushed pineapple in juice, drained and juice reserved
1 (8 ounce) package Neufchatel cheese, softened
1 tablespoon reserved pineapple juice
1 (16 ounce) package confectioners' sugar
1 teaspoon vanilla extract
1 pinch salt

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
  • Sift flour, baking soda, cinnamon, and 1/2 teaspoon salt together in a bowl. Lightly beat eggs in a bowl; add white sugar, buttermilk, applesauce, oil, and 2 teaspoons vanilla extract and mix well. Stir buttermilk mixture, carrots, pecans, and drained pineapple into flour mixture just until mixed; pour into prepared dish.
  • Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 45 to 50 minutes. Cool cake in baking dish on a wire rack, about 1 hour. Cover dish tightly with plastic wrap; refrigerate 8 hours to overnight.
  • Beat Neufchatel cheese and 1 tablespoon reserved pineapple juice together in a bowl with an electric mixer until smooth; add confectioners' sugar, 1 teaspoon vanilla extract, and 1 pinch salt and beat until frosting is smooth. Spread frosting on cake.

Nutrition Facts : Calories 398 calories, Carbohydrate 66.6 g, Cholesterol 34.3 mg, Fat 13.3 g, Fiber 2.3 g, Protein 5.4 g, SaturatedFat 3.3 g, Sodium 329.3 mg, Sugar 51.5 g

CREAM CHEESE PINEAPPLE FROSTING



Cream Cheese Pineapple Frosting image

This creamy frosting is wonderfully good on yellow or white cakes. This recipe makes enough to frost one 9x13 inch cake. Enjoy!

Provided by Ginger

Categories     Desserts     Frostings and Icings

Yield 12

Number Of Ingredients 7

1 (8 ounce) package cream cheese, softened
1 (8 ounce) container frozen whipped topping, thawed
½ cup confectioners' sugar
1 teaspoon vanilla extract
1 (16 ounce) can pineapple pie filling
½ cup flaked coconut
½ cup chopped walnuts

Steps:

  • In a large bowl, mix softened cream cheese with whipped topping, confectioners sugar and vanilla. Mix well and frost cake with this mixture. Spread pineapple pie filling over frosting, sprinkle with coconut and chopped nuts. Enjoy!

Nutrition Facts : Calories 224.5 calories, Carbohydrate 20 g, Cholesterol 20.5 mg, Fat 15.3 g, Fiber 1 g, Protein 2.9 g, SaturatedFat 9.3 g, Sodium 75.2 mg, Sugar 17.7 g

PINEAPPLE COOL WHIP FROSTING



Pineapple Cool Whip Frosting image

This recipe is so easy to make, the pineapple gives it a little kick and it is not as sweet as traditional frostings.

Provided by Shirley Cabrera

Categories     Dessert

Time 5m

Yield 1 13"x9" cake, 1 serving(s)

Number Of Ingredients 3

1 (8 ounce) can crushed pineapple
1 (16 ounce) box instant vanilla pudding
32 ounces Cool Whip

Steps:

  • drain pineapple juice.
  • prepare pudding according to package direction using skim or low-fat milk if you prefer.
  • fold all ingredients together.
  • frost cake and chill.
  • enjoy.

Nutrition Facts : Calories 4729.1, Fat 232.5, SaturatedFat 199.6, Sodium 6757.2, Carbohydrate 665.6, Fiber 1.8, Sugar 662.8, Protein 12.3

CREAM CHEESE PINEAPPLE PUDDING/FROSTING



Cream Cheese Pineapple Pudding/Frosting image

I have been making this since my son, Jeremy was small, twenty-five years now. He did bring the cake out of the refrigerator one time, the cake being "top heavy" landed upside down on the floor. Now he knows when mom say's she is making "pineapple upside down cake", he knows what I'm making! I also made it for my Dad's 4th of July birthday party, everyone loved it! You can also make it as a pudding, and put in individual serving dishes, for about 8 -10 people. It's that good!

Provided by Grammabobbie

Categories     Dessert

Time 20m

Yield 12 serving(s)

Number Of Ingredients 5

1 (3 ounce) package French vanilla instant pudding
1 cup milk
1 (8 ounce) package cream cheese, room temperature
1 (8 ounce) container Cool Whip
1 (12 ounce) can crushed pineapple (drained)

Steps:

  • Mix pudding with 1 cup milk, and softened cream cheese, and mix on low with electric mixer until blended.
  • Stir in pineapple, then fold in cool whip.
  • Frost a yellow or white cake and keep refrigerated. So yummy!

Nutrition Facts : Calories 182.8, Fat 12.2, SaturatedFat 8.8, Cholesterol 23.6, Sodium 172.8, Carbohydrate 16.8, Fiber 0.2, Sugar 15.1, Protein 2.5

PINEAPPLE CAKE WITH CREAM CHEESE FROSTING



Pineapple Cake With Cream Cheese Frosting image

This is another great recipe from my mom- It's so moist you can eat it without the cream cheese frosting.

Provided by mm3cva38

Categories     Dessert

Time 1h5m

Yield 16 serving(s)

Number Of Ingredients 11

2 cups granulated sugar
2 large eggs
1 (20 ounce) can crushed pineapple in juice
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup walnuts, chopped
1 (8 ounce) package cream cheese
1/2 cup margarine
1 lb confectioners' sugar
1/2 teaspoon vanilla

Steps:

  • Heat oven to 350 degrees.
  • In large mixing bowl, cream together granulated sugar and eggs.
  • Add pineapple with juice, flour, baking soda, salt and walnuts, stir until combined.
  • Pour into greased and floured 13 x 9 cake pan.
  • Bake 55-60 minutes or until wooden toothpick inserted in center comes out clean.
  • Top with cream cheese frosting when cool.
  • CREAM CHEESE FROSTING.
  • Mix together cream cheese, margarine, confectioners sugar and vanilla. Beat until frosting is smooth and of spreading consistency.

Nutrition Facts : Calories 417.7, Fat 13.7, SaturatedFat 4.4, Cholesterol 38.9, Sodium 352.5, Carbohydrate 72, Fiber 0.9, Sugar 58.4, Protein 4

ANGELA'S PINEAPPLE COCONUT CREAM CHEESE FROSTING



Angela's Pineapple Coconut Cream Cheese Frosting image

Make and share this Angela's Pineapple Coconut Cream Cheese Frosting recipe from Food.com.

Provided by Rita1652

Categories     Dessert

Time 5m

Yield 1 cake, 14 serving(s)

Number Of Ingredients 4

16 ounces softened cream cheese
1 cup powdered sugar
3 tablespoons pineapple juice
3 tablespoons cream coconut milk

Steps:

  • Blend all ingredients together in a food processor till light and fluffy.

MANDARIN ORANGE CAKE WITH PINEAPPLE FROSTING



MANDARIN ORANGE CAKE WITH PINEAPPLE FROSTING image

I've made this cake for years & never have any left over. Everyone loves it.

Provided by Sue McEndree

Categories     Cakes

Time 1h30m

Number Of Ingredients 7

1 box yellow or butter flavor cake mix
1/2 c vegetable or canola oil
1 can(s) ( 15 oz) can mandarin oranges, un drained & separated
3 eggs
1 can(s) ( 8 oz) crushed pineapple, un drained
1 box (4 0z) vanilla instant pudding
1 pkg ( 13 oz) container cool whip, thawed

Steps:

  • 1. Add the cake mix, oil, eggs and mandarin oranges with liquid to a large mixing bowl. Remove 6-8 orange segments and set aside for garnish
  • 2. Using a electric mixer blend together the cake ingredients. Pour into two greased and floured round cake pans.
  • 3. Bake at 350 degrees for 25 - 30 minutes or until golden brown and the cake springs back. Remove from oven and let cool in pans 10 minutes. Remove from pans and cool completely on a baking rack. Frost when cakes are completely cooled.
  • 4. FROSTING Mix pineapple, pudding & cool whip together. Spread on one cooled cake layer..top with other cake layer & frost top & sides. Place reserved orange slices on top for garnish
  • 5. This can be baked in a oblong cake pan or made into cupcakes if desired. I made mini cupcakes for snack time for bingo & none were left!

PINEAPPLE CAKE WITH CREAM CHEESE FROSTING AND ALMONDS



Pineapple Cake with Cream Cheese Frosting and Almonds image

Categories     Cake     Fruit     Ginger     Dessert     Bake     Cream Cheese     Pineapple     Almond     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Serves 12 to 15

Number Of Ingredients 11

2 cups all purpose flour
1 teaspoon baking soda
3/4 teaspoon ground ginger
1/4 teaspoon salt
1 2/3 cups sugar
2 large eggs
1/2 cup (1 stick) unsalted butter, room temperature
1 20-ounce can crushed pineapple in syrup
1 cup chopped almonds, toasted
10 ounces cream cheese, room temperature
1 2/3 cups powdered sugar

Steps:

  • Preheat oven to 350°F. Butter and flour 13 x 9 x 2-inch baking pan. In medium bowl, combine flour, baking soda, ginger and salt. In large bowl, beat 1 2/3 cups sugar, eggs and 1/4 cup butter until fluffy. Mix in pineapple with syrup and 1/2 cup almonds, then dry ingredients. Transfer to prepared pan. Bake cake until tester inserted into center comes out clean, about 40 minutes. Transfer to rack; cool 20 minutes.
  • Beat cream cheese, powdered sugar and remaining 1/4 cup butter in medium bowl to blend. Spread frosting over warm cake. Sprinkle with remaining almonds.

PINEAPPLE CREAM CHEESE FROSTING



Pineapple Cream Cheese Frosting image

An easy and delicious frosting. Will frost about 2 dozen cupcakes. From the United States Regional Cookbook, Culinary Institute of Chicago, 1947.

Provided by Molly53

Categories     Dessert

Time 5m

Yield 1 9 inch layer cake

Number Of Ingredients 5

1 (3 ounce) package cream cheese, room temperature
2 tablespoons butter, room temperature
3 -3 1/4 cups confectioners' sugar
2 tablespoons pineapple juice (the liquid drained from canned pineapple is fine)
2 teaspoons lemon juice (fresh is best)

Steps:

  • Blend cheese and butter together thoroughly.
  • Add remaining ingredients and whip till light and fluffy.

OLD FASHIONED PINEAPPLE FILLING AND FROSTING



Old Fashioned Pineapple Filling and Frosting image

Make and share this Old Fashioned Pineapple Filling and Frosting recipe from Food.com.

Provided by Claire312

Categories     Dessert

Time 15m

Yield 12 serving(s)

Number Of Ingredients 5

1/2 cup butter
5 ounces evaporated milk (1 small can)
1 1/2 cups sugar
3 egg yolks
1 (16 ounce) can crushed pineapple, drained

Steps:

  • In a heavy saucepan, melt butter.
  • Add sugar and evaporated milk to melted butter and stir.
  • Stir in egg yolks and cook over medium heat until mixture thickens-- about 5 minutes.
  • Remove from heat and stir in drained pineapple.
  • Pour over warm cake.

Nutrition Facts : Calories 215.4, Fat 9.6, SaturatedFat 5.8, Cholesterol 71, Sodium 69.2, Carbohydrate 32.3, Fiber 0.3, Sugar 30.5, Protein 1.6

PINEAPPLE CHIFFON CAKE WITH PINEAPPLE FROSTING



Pineapple Chiffon Cake with Pineapple Frosting image

This tall, moist cake makes quite an impression on a dessert table. Pineapple is a nice addition to the cake and frosting.-Joyce Maynard, St Ignatius, Montana

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 12-16 servings.

Number Of Ingredients 14

2 cups all-purpose flour
1-3/4 cups sugar
3 teaspoons baking powder
1 teaspoon salt
8 large eggs, room temperature
3/4 cup pineapple juice
1/2 cup canola oil
2 teaspoons vanilla extract
1/2 teaspoon cream of tartar
FROSTING:
3/4 cup butter, softened
2-1/2 cups confectioners' sugar
3 teaspoons vanilla extract
1 can (8 ounces) crushed pineapple, drained

Steps:

  • Preheat oven to 325°. In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the egg yolks, pineapple juice, oil and vanilla; add to dry ingredients. Beat until well blended. In another bowl, beat egg whites and cream of tartar until stiff peaks form; fold into batter. , Spoon into an ungreased 10-in. tube pan. Bake until top springs back when lightly touched, 50-55 minutes. Immediately invert cake onto a wire rack; cool completely. Remove cake to a serving platter. , In a large bowl, cream the butter and confectioners' sugar, about 5 minutes. Add vanilla and stir in pineapple. Frost cake. Store in the refrigerator.

Nutrition Facts : Calories 406 calories, Fat 18g fat (7g saturated fat), Cholesterol 128mg cholesterol, Sodium 319mg sodium, Carbohydrate 57g carbohydrate (44g sugars, Fiber 1g fiber), Protein 5g protein.

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